DIY Molecular Gastronomy Kit: Cuisine
Lemon foam? Chocolate Spaghetti? Mint caviar beads? Such flights of culinary fancy are no longer limited to the deconstructivists of the food world. These DIY kits allow budding chefs to flirt with the modernist cooking techniques that have both enraged and engaged foodies worldwide.
What is "molecular gastronomy"? The term was coined by the late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This to describe the scientific discipline and related workshops they developed, focusing on the science of traditional cooking methods. Master chefs such as Ferran Adria, Heston Blumenthal, Wylie Dufresne and others who've been hailed as pioneers of the movement actually disdain the term, opting to be called modernists when it comes to the avant-garde dishes they concoct.
Whatever you dub these techniques, this kit makes for a fun way for budding cooks of all ages to play with food—and quite a conversation starter at dinnertime! Kit includes 5 pre-measured food additives, 5 specialized tools and a 50-recipe DVD. This is science anyone can sink their teeth into!
5 food additives (50 sachets—see below)
1 slotted spoon
1 set of measuring spoons
1 food grade syringe
3 silicone tubes
1 DVD of 50 recipes
10 sachets / net 20g - Agar Agar
10 sachets / net 50g - Calcium Lactate
10 sachets / net 20g - Sodium Alginate
10 sachets / net 10g - Xanthan Gum
10 sachets / net 20g - Soy Lecithin